Strawberry Cheesecake Salad

This is probably my favorite fruit & whipped cream type of salad right now. It's delicious and easy to make. I've had several people ask for this recipe at potlucks so here it is. It's made the same way my Pina Colada Salad is made with yogurt, whipped topping, and pudding.

Strawberry Cheesecake Salad
by Chelsey W.

12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Homemade Freezer Jam

Every year I make homemade freezer jam for my family. Since I have two little boys we go through PB&J sandwiches like crazy. So I usually make a few batches of strawberry and raspberry. This year I tried peach since I had a bushel of fresh peaches but you have to add lemon juice to it and I didn't care for how the lemon juice changed the fresh peach flavor. This isn't a recipe because basically all you do is buy boxes of fruit pectin at the grocery store and follow the directions on the box. Typically all you need is fruit, sugar, jars, and pectin. It is so easy to make and sooo much better than the boughten stuff. I won't even eat store boughten jams anymore. You can be creative with your fruit flavors and even do combinations of fruits that go well together. Give homemade jam a try. You'll be surprised how easy it is and you'll love the flavor. It's nice to make low sugar versions too.

Strawberry Cheesecake Trifle

This recipe came from Janet Eyring on the Studio 5 morning talk show that I love to watch. They always have great ideas on that show and great recipes too. I've included the link to this dessert here because hers was much prettier than mine. This is the first time I've made a trifle so hopefully next time I make this my layering will be better. You have to be careful about keeping the whip cream from the sides of the bowl where you want your fruit to show through so you can see layers. I absolutely loved this trifle! The hint of almond flavoring was tasty. In the recipe she mixes in the angel food cake into the whip cream mixture. This coated the cake good but by the time I wanted leftovers it was a little soggy so I recommend eating this within two or three hours of making it. Next time I'm going to try layering the cake and then putting the whip cream mixture on top of it instead of mixing the cake in. This will add another layer for looks and might keep the cake from getting soggy for leftovers. You'll definitely want to make this recipe :)

Recipe:

2 (8 oz) packages of cream cheese, softened

2 cups powdered sugar

1 (8 oz) container sour cream

1/2 tsp vanilla

1/4 tsp almond extract (I used a tiny bit more)

1 tub (12 oz) Cool Whip, thawed

4 Tbsp sugar

1 angel food cake, cut into bite-size cubes

2 (1 lb) containers of fresh strawberries, sliced

or 2 bags of frozen sliced strawberries

In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, vanilla, and almond extract. Fold the Cool Whip into the cream cheese mixture. Gently stir in cake pieces (if you want cake mixed in). In a separate bowl combine strawberries with sugar until it dissolves (leave out some fresh strawberries to decorate with). If using fresh strawberries decorate bottom of bowl placing strawberries around the sides. Then layer 1/2 sugared strawberries then 1/2 cake pieces and whip cream mixture. Repeat in the same order ending with whip cream on top then decorate with strawberry slices. Cover with plastic and chill at least an hour before serving.

Strawberry Cream Cheese Cake

This might just be my favorite cake. It is ohhh sooo good! I often request this from my mother as my birthday cake. When I make it I have to make sure I'm taking it to share somewhere, otherwise I could eat the whole thing. It's a white cake with a whipped cream cheese center and who doesn't love fresh strawberries on top. You have to give this one a try. My little Carter could not get enough. I'll admit I'm not much of a photographer, my photo doesn't do this cake justice.

Recipe:

1 white cake mix

ingredients listed on the cake mix

8 oz pkg cream cheese

1 c powdered sugar

16 oz Cool Whip 

1 pkg strawberry Danish Dessert

4 c sliced strawberries

Bake the cake according to package directions on a large baking sheet/jelly roll pan. Mine is around (17x12x1). You can also split batter between two cake pans. Whip the cream cheese (room temp), powdered sugar, and Cool Whip together. After the cake has cooled spread cream cheese mixture over the cake and put in fridge. In a pan over the stove cook the Danish Dessert according to its pie glaze package directions adding in the strawberries when package calls for it, usually at the end after it has slightly cooled. When fruit glaze is cool spread on top of the cake. Chill in fridge at least an hour before serving. Yum Yum!